Artichokes With Eggs

1. 1

   Set the artichokes upright and gently spread the leaves away from the center.

2. 2

   Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them.

3. 3

   Do not scrape away any of the fleshy bottom.

4. 4

   Place artichokes on a serving dish or on individual plates.

5. 5

   Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.

6. 6

   Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft.

7. 7

   Remove the eggs to a bowl and fold in the chive.

8. 8

   Spoon some of the eggs into the cavity of each artichoke.

9. 9

   Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

* Per serving · 4 servings · Values may vary.